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Italian Bread Wedges Recipe

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This recipe for Italian Bread Wedges, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Musser

Category:
Category:

Ingredients:  
Ingredients:  
3 tsp. yeast
1 c. warm water, divided
1 tsp. sugar
2 T. canola oil
1 tsp. salt
2 1/2 - 3 c. flour

Topping:
1/3 c. fat free italian salad dressing
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried thyme
dash pepper
1 c. (4 oz.) shredded part skim mozzarella cheese
1/4 c. grated Parmesan cheese

Directions:
Directions:
In a mixing bowl, dissolve yeast in 1/4 c. warm water. Add sugar; let stand for 5 minutes. Add the oil, salt, remaining water and 2 c. of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes. Punch dough down. Turn onto a lightly floured surface. Pat dough flat. Let rest for 5 minutes. Press into a greased 14 inch pizza pan. Spread with salad dressing. Combine the garlic powder, oregano, thyme and pepper; sprinkle over dough. Top with cheeses. Bake at 450 F for 15 - 20 minutes or until golden brown. Serve warm.

 

 

 

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